Curried Coconut Zucchini

with Mushrooms & Chickpeas

  • 30 min
600 calories and less
Vegetarian
Spicy
High in fiber
Travel to the wonderful land of spices with our deliciously mild curried zucchini served with timeless basmati rice!

Allergens: Dairy, Gluten, Soy, Sulphite, Wheat
Curried zucchini with coconut milk

Ingredients

3/4 cup(s)
Basmati Rice
1
Bay Leaf
1
Yellow Onion(s)
2
Garlic Clove(s)
2
Zucchini(s)
113 g
White Mushrooms
199 ml
Chickpeas
1/2
Thai Chili(s)
2 tbsp
Yogurt
1 tbsp
Olive Oil (not included)
4 g
Cilantro
1 tbsp
Curry
330 ml
Coconut Milk
1 cup(s)
Water for Vegetable Broth (not included)
1/2
Vegetable Broth Cube(s)
Nutritional facts
Per serving
Amount / Serving
Calories
568 kcal
Total fat
20 g
Saturated Fat
9 g
Sodium
629 mg
Total Carbohydrate
86 g
Fiber
8 g
Sugar
8 g
Proteins
17 g

Instructions

Cook the rice
1

Prepare and cook the rice

Bring 1 ½ cups of water (double for 4 ppl.), rice, and the bay leaf to a boil in a pot over high heat, reduce heat to low and cover. Cook 15-20 min or until the water is absorbed, then remove from heat and let the rice stand covered for 5 min. Fluff lightly with a fork. Set aside.

Prepare the ingredients
2

Prepare the ingredients

Mince the onions and garlic. Cube the zucchinis. Cut the mushrooms in half. Rinse and drain the chickpeas. Slice the Thai chilis (*careful: wash hands thoroughly after handling*).

Sweat the onions
3

Start cooking

In a pan over medium heat, sauté the onions and garlic in 1 Tbsp olive oil (double for 4 ppl.) for 2 minutes.

Add the mushrooms
4

Add the mushrooms

Add the mushrooms and cook another 5 minutes.

Add the curry powder
5

Make the curry

Dissolve ½ vegetable broth cube in 1 cup of boiling water (double for 4 ppl.).

Add the curry powder, vegetable broth and coconut milk to the pan. Cook for 10 minutes.

Add the zucchini and cook
6

Finish cooking and serve

Add the zucchini and chickpeas and cook about 5 minutes.

Serve the rice and vegetables. Cover with the sauce. Serve with thai chilis (careful - spicy), a dollop of yogurt and top with fresh cilantro leaves.